1. Wash the peanuts first and soak them overnight.
2. Wash the red beans and soak them overnight.
3. Wash the mung beans and soak overnight.
4. Wash the cowpea and soak overnight.
5. Wash the black rice and soak overnight.
6. Wash the glutinous rice and soak overnight.
7. Washed zong leaves.
8. Mix peanuts, red adzuki beans, mung beans, cowpeas, glutinous rice, and black rice, and fold the zong leaves.
9. Put in a part of the rice material, put in the lotus seed paste and then put in a part of the rice material again.
10. Keep the two ends of the rice dumplings overlapped, fold back to cover the rice, and be sure to compress it firmly. This is a key step to adjust the shape of the zongzi to ensure that the rice does not leak.
11. Use cotton thread to tie it firmly.
12. The hot water must be less than the rice dumplings! After boiling, keep it on medium-high heat for 1 hour, then turn to low heat and simmer for 1 hour.
13. The cooked rice dumplings are relatively hot, so you'd better take them out and let them dry before eating.
14. Take advantage of the warmth, peel off a try.
15. Open it, you can clearly see the material inside, haha~ Isn’t it pretty awesome!
Tips:The hot water used to cook the zongzi must be below the whole body of the zongzi. Cooking for two hours can ensure the soft and waxy texture of the zongzi. If you don’t eat it right away, you can keep the zongzi soaked in the pot for about 2 hours, and it will continue to soften. , And the rice grains are not easy to stick to the zong leaves!
